Girl Scout Cookies Thin Mints |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I just love these. I had this recipe in my lots o recipe folder too! I really like finding treasures I have hidden from myself!!! Ingredients:
'chocolate cookie wafers |
1 18.25-ounce package betty crocker chocolate fudge cake mix |
3 tablespoons shortening, melted |
1/2 cup cake flour, measured then sifted |
1 egg |
3 tablespoons water |
non-stick cooking spray |
'coating |
3 12-ounce bags semi-sweet chocolate chips |
3/4 teaspoon peppermint extract |
6 tablespoons shortening |
Directions:
1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
2. Cover and chill for 2 hours.
3. Preheat oven to 350 degrees.
4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
5. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.)
6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
7. Bake for 10 minutes.
8. Remove the wafers from the oven and cool completely.
9. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow.
10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
12. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet.
13. Refrigerate until firm.
14. Makes 108 cookies.
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